Backstory

Don't remember where this came from I have had it so long. Even if you don't like either main ingredient (like me) you WILL love this soup.

Ingredients

1 medium leek, washed, thinly sliced

4 tsp. margarine

6 medium carrots, sliced crosswise

2 medium potatoes, peeled & cubed

3 cans (14 1/2oz.ea.) low-sodium chicken broth

2 cups milk (whole, 2%, 1% or skim)

1/8 tsp. pepper

Directions

In a large saucepan saute leek in margarine until tender. Add carrots, potatoes & broth; bring to a boil. Reduce heat-cover & simmer until vegetables are tender. Cool to room temperature then remove vegetables with a slotted spoon & put in a blender or food processor. Add enough of the cooking liquid to cover, blend until smooth. Return all to pan.

All of this can be done well ahead of time & stored in fridge. When ready stir in milk & pepper, heat through & serve.

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